Zobrazeno 1 - 10
of 8 717
pro vyhledávání: '"water holding"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 24, Pp 59-67 (2024)
In this study, the effects of papain and glutamine transaminase on the water-holding capacity and quality of phosphorus-reduced steaks were investigated. Fresh bovine outer spine meat was studied in a one-way test using water-holding capacity, low-fi
Externí odkaz:
https://doaj.org/article/eab7e1bd874040699c2e0f848144aa19
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 106-122 (2024)
Oats are among the most valued cereal commodities in the food market and are considered an exceptional grain. This study aimed focuses on assessing the impact of starter cultures, including lactic acid bacteria (i.e. Streptococcus thermophilus and La
Externí odkaz:
https://doaj.org/article/743f6b92db5240f58cfa1e10c337577a
Publikováno v:
Journal of Animal Science and Technology, Vol 66, Iss 6, Pp 1149-1161 (2024)
The objective of this experiment was to evaluate the physiochemical characteristics of three tertiary hybrids (crossbreeds) of pigs, with and without coffee supplementation. A total of fifty pigs of different mixed breeds Landrace × Yorkshire × Dur
Externí odkaz:
https://doaj.org/article/9216557f78344a5d8aa62ddf57c6381b
Autor:
Hongmei Gao, Jingjing Tian, Run Zhang, Xiance Liu, Hai Liu, Fuping Zhao, Zhenhua Xue, Lixian Wang, Xitao Jing, Longchao Zhang
Publikováno v:
Animal Research and One Health, Vol 2, Iss 4, Pp 446-457 (2024)
Abstract Understanding the genetic factors related to meat drip loss is of great importance for animal breeding and production. In this study, we employed a combination of genome‐wide association study (GWAS) mapping and RNA sequencing (RNA‐seq)
Externí odkaz:
https://doaj.org/article/eee491aaeee64e6497fc22b7b7533ea7
Autor:
Magdalena Marciniak, Jolanta Cieśla, Monika Szymańska-Chargot, Justyna Cybulska, Artur Zdunek
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-13 (2024)
Abstract The oil and water holding capacities, surface activity, and gelling ability of sodium carbonate-soluble pectin (NSP) extracted from the cell wall of bulb and foliage leaves of yellow and red onion (Allium cepa L.) were investigated and compa
Externí odkaz:
https://doaj.org/article/49d601ba68174151976273202b1a8bb4
Publikováno v:
Xibei zhiwu xuebao, Vol 44, Iss 9, Pp 1488-1498 (2024)
[Objective] This study aims to explore the impact of grazing enclosure on plant community structure and soil water conservation function in alpine steppe in the Qinghai Lake region, and to evaluate the effects of grazing enclosure on the restoratio
Externí odkaz:
https://doaj.org/article/b5b82cbbd3b842a6b4cc2d658c1145da
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 17, Pp 380-387 (2024)
In order to gain a deeper understanding of the changes in moisture and protein structure during beef storage, the preservation effects of different natural preservatives (0.5% ε-polylysine, 0.5% tea polyphenols, 0.5% chitosan, and 0.2% ε-polylysine
Externí odkaz:
https://doaj.org/article/e428c34cfa6f4a3d835014ba6c4b73f0
Publikováno v:
Shipin Kexue, Vol 45, Iss 15, Pp 49-58 (2024)
In order to elucidate the effect of protein oxidation on physicochemical properties and protein structure of yak longissimus dorsi muscle, muscle samples were treated in a Fenton oxidation system (H2O2 concentrations of 1, 10, 20, 40 and 60 mmol/L) c
Externí odkaz:
https://doaj.org/article/2d363e2b60e74b10b75804cfd28e41bb